2006 Brewers Association Style Guidelines

Major Style:

Ale

Sub-Style Name:

South German-Style Kristal Weizen/Kristal Weissbier

Origin:

German

Description:

The aroma and flavor of a Weissbier without yeast is very similar to Weissbier with yeast (Hefeweizen/Hefeweissbier) with the caveat that fruity and phenolic characters are not combined with the yeasty flavor and fuller-bodied mouthfeel of yeast. The phenolic characteristics are often described as clove- or nutmeg like and can be smoky or even vanilla like. Bananalike esters are often present. These beers are made with at least 50 percent malted wheat, and hop rates are quite low. Hop flavor and aroma are absent.

Weissbier is well attenuated and very highly carbonated, yet its relatively high starting gravity and alcohol content make it a medium- to full-bodied beer. The color is very pale to deep golden. Because the beer has been filtered, yeast is not present. The beer will have no flavor of yeast and a cleaner, drier mouthfeel. The beer should be clear with no chill haze present. No diacetyl should be perceived.